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Chef's Kebab Restaurant

16225 Fraser Hwy, Surrey · Restaurant

39 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer at bar measured approximately 10ppm chlorine.
      • Corrective Action(s): Concentration adjusted to 100ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations. Re-sanitize surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Raw meat observed above ready-to-eat food in prep area under counter cooler.
      • - Spices double stacked in containers at cook line
      • Corrective Action(s): - Ensure raw meat is not stored above ready-to-eat food.
      • - Ensure food is not double stacked.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter cooler at bar (close to ice machine) is at 6C. Minimal/low risk potentially hazardous food storage.
      • Corrective Action(s): Have cooler adjusted and/or serviced to maintain 4C or less. Date to be corrected by: March 5, 2026.
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation. Dried on food debris observed on box grater and chopper, which were stored in the clean utensil/equipment storage areas.
      • Corrective Action(s): Items were washed, rinsed, and sanitized during the inspection. Ensure food equipment/utensils are properly cleaned and sanitized after each use.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Butter sauce stored in walk-in cooler (large bucket) was measured at an internal temperature of 8C to 9C. Butter sauce cooked yesterday.
      • Corrective Action(s): Discarded. Ensure potentially hazardous food is cooled from 60C to 20C within two hours, then from 20C to 4C within the next four hours to limit the growth of potential pathogens, including the production of toxins which may be heat-stable.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar cooler (left side, 2-door) at 7C.
      • Corrective Action(s): Potentially hazardous food (pasteurized dairy) was transferred to another cooler at 4C or less. Ensure cold potentially hazardous food is maintained at 4C or less to limit the growth of potential pathogens.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A box grater and a chopper were observed to be stored with dried on food debris.
      • Corrective Action(s): Items were placed into the dishwasher area to soak before cleaning, washing and sanitizing. Ensure all equipment and utensils are thoroughly cleaned and sanitized. Pathogens may potentially be present in food debris.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-door undercounter cooler at bar is not maintaining 4C or less (7C at time of inspection).
      • Corrective Action(s): Ensure cooler is maintaining 4C or less. Have cooler adjusted or serviced as needed. Do not store potentially hazardous food/beverage here. Date to be corrected by: November 3, 2025.
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Immersion blender stored with food debris in the blade area.
      • Corrective Action(s): Immersion blender was cleaned and sanitized during inspection. Ensure immersion blender, and food equipment/utensils, are properly cleaned and sanitized following each use.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Two containers of powdered colour intended for food are labeled "not for human consumption" and/or "for external use only".
      • Corrective Action(s): Containers were set aside, to be returned to supplier. Ensure food colouring is safe for use in food.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has buildup of mildew on interior parts that contact water.
      • Corrective Action(s): Ensure ice machine is properly washed, rinsed, and sanitized in place. Discard all ice. Date to be corrected by: Today.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Main dishwasher had no detectable sanitizer (chlorine) at the dish level, and sanitizer was not observed to be moving through the sanitizer line (detergent and rinse aid were being dispensed, however).
      • 2. Stored equipment and utensils (chopping and grating equipment, immersion blender) had dried on food debris.
      • Corrective Action(s): 1. Operator made adjustments and 50 to 100 ppm chlorine was detected at the dish level, which was maintained over multiple cycles (temperature: 67 degrees C). In addition to the detergent (wash cycle) and rinse aid (rinse cycle), the chlorine was now observed to be dispensing. Ensure all dishware / equipment / utensils are rewashed and sanitized today as a precaution. Ensure dishwasher is being checked at least once a day (chlorine test strips are available on site).
      • 2. Equipment and utensils placed into dishwashing area to be soaked, thoroughly cleaned, then washed rinsed and sanitized. Ensure all equipment and utensils are properly washed and sanitized each time; food debris may potentially harbour pathogens.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Lid for rice container in the dry storage area is damaged, duct taped all around, and not in sanitary condition.
      • Corrective Action(s): Stop using this lid and remove it from the premises today as it cannot be effectively cleaned and may physically contaminate the rice below. Plastic film or another suitable covering can be used in the interim today and going forward until a lid / cover is obtained. Cover must be suitable for the intended purpose, smooth, durable, non-absorbent, crack-free, easy to clean and sanitize.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Degreaser bottle unlabeled. One sanitizer bottle was also unlabeled.
      • Corrective Action(s): Bottles were labeled during inspection. Ensure all chemicals such as cleaners and sanitizers are properly labeled to identify their contents to help prevent accidental contamination or misuse.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Multiple food items (cooked food) are not covered (all coolers). Observed some debris in food, which stored below different food items.
      • - A small plate used and kept in a dry goods container for rice f/r (back storage area/ see buckets).
      • Corrective Action(s): - Ensure that all food is covered.
      • - Ensure proper utensils in use and stored safely/in a sanitary manner.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Faucet is heavily leaking when open hot/cold taps at 2-compartment sink, which located across the low temperature dishwasher. Staff put on a top of the faucet plastic cap to prevent splashing.
      • Corrective Action(s): - Please repair the faucet.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Very many food items are uncovered in cold units at the time of inspection.
      • Food was double stack n in the front prep. cooler at the time of inspection. (Corrected)
      • Corrective Action(s): Ensure that all food is covered.
      • Do not double stack food unless it is properly covered.
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glass washer at 0ppm of chlorine sanitizer at the time of inspection.
      • Corrective Action(s): Repair/service the glass washer. The operator called to a service company at the time of inspection. Please use the kitchen dishwasher for glasses right now.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Dirty cooking utensils stored in the front hand sink.
      • Corrective Action(s): Immediately. Remove all items from this hand sink/must be used for hand washing only/.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Broken plastic cover for the pizza dough roller machine (back area).
      • Broken plastic ice scoop at the bar area.
      • Multiple food items are not covered (eg., pep. coolers).
      • Corrective Action(s): Replace the cover.
      • Replace the plastic ice scoop. Note: The broken ice scoop has been discarded at the time of inspection.
      • Ensure that all food items are covered.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass washer is not in a good working order at the time of inspection.
      • Corrective Action(s): Service/repair glass washer.
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station near cookline was blocked with dirty utensils stored in the sink. This is a repeat violation.
      • Corrective Action(s): Do not store any utensils in the handsink. All dirty utensils must be stored in the back dishwashing area.
      • All designated handsinks must be adequately stocked and must be available for handwashing. Non compliance in future will result in enforcement actions.
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep line cooler with inserts was not working properly, cooler temperature was measured at 14-15C internal food temperature
      • Corrective Action(s): - Following food items were discarded:
      • - Chicken (15C)
      • - Lamb Curry (14C)
      • - Goat Curry (15C)
      • - Uncooked chicken and cut vegetables were moved to walk-in cooler measured at less than 4C
      • - Call for service, repair the cooler so that it is capable of maintaining less than 4C
      • - Meanwhile, store all potentially hazardous foods in walk-in cooler and bring out small portions that can be used within 2 hours
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station near cookline was blocked. Cooking utensils such as pans were stored in the handsink
      • Corrective Action(s): Do not store any utensils or equipment in the handsink. All handsinks must be designated for handwashing only and must not be used to wash, rinse any other items
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was left propped open during inspection
      • Corrective Action(s): Keep the back door closed to prevent any pests from entering. Alternatively, you can install screen on back door to keep it open
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep line cooler was not working and internal food temperature was measured at 14-15 C internal food temperature
      • Corrective Action(s): Call for service, repair the cooler and ensure that it is capable of maintaining internal temperature of food at less than 4C
      • Monitor the temperature on regular basis
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The two spray bottles in kitchen with quats sanitizer were measured at less than 50ppm or undetectable levels. Fresh filled solution from dispenser was measured at 100ppm quats.
      • Corrective Action(s): Operator made adjustments and concentration was measured at 200ppm quats solution. Fix the dispenser so that the concentration of solution dispensed is 200-400ppm quats.Every morning run the dispenser to prime the line, before filling the bottles
      • Follow up inspection to check the dispenser on Mar28
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hanwashing station near front cookline was missing paper towel
      • Corrective Action(s): Replace paper towel and ensure that handwashing station is stocked at all times
      • Violation Score: 15
  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken cooling in colanders was measured at 57C internal temperature of food. The chicken was cooked about two hours ago. Operator could not explain the satisfactory cooling procedure
      • Corrective Action(s): - Cool all foods from 60C to 20C within 2 hours and from 20C to 4C in 4 hours inside the cooler.
      • - Tansfer food to shallow pans to help it cool faster
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The line cooler at the front with different curry bases was measured at 8-9C temperature.
      • Corrective Action(s): - Operator claims that the cooler was defrosting. Adjusted the cooler temperature
      • Ensure that the cooler is capable of maintaining the internal food temperature at less than 4C
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in bucket was measured at less than 100ppm quats or undetectable levels at the time of inspection
      • Corrective Action(s): Fresh filled bucket from dispenser is measured at 200ppm quats solution. Change the sanitizer in bucket more frequently and ensure that it measured at min 200ppm quats level
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Single use bowls used as scoops in the bulk bins
      • Corrective Action(s): Use scoop with handle and ensure that scoops are stored in way that the handle does not come in contact with the food
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler at front was measured at 8-9C
      • Corrective Action(s): Adjust or repair the cooler, so that the internal food temperature is measured is less than 4C
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizer pails and spray bottles were undetectable or less than 200ppm.
      • 2) Cook line did not have any sanitizer available for use. Both sanitizer pail and spray bottle were in the back area.
      • 3) Glasswasher had no detectable chlorine concentration in the final rinse.
      • Corrective Action(s): 1) Quats sanitizer must be at 200ppm to allow for proper sanitizing of food contact surfaces. Ensure sanitizing solution is properly dispensing sanitizer prior to filling sanitizer pails or spray bottles. Sanitizer pails and spray bottles were refilled and tested at 200ppm at the time of inspection.
      • 2) Each food preparation area should have easy access to sanitizers to allow for sanitizing of food contact surfaces on a regular basis. Sanitizer was brought to the cook line at the time of inspection.
      • 3) Glasswasher must have a final rinse of 50ppm chlorine on the glass surface to allow for proper sanitizing or glassware. While glasswasher is being serviced, use the chemical dishwasher in the back to wash and sanitize glassware.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Walk-in cooler was at 6C.
      • 2) Glasswasher had no detectable chlorine sanitizer on the final rinse (concentrate bottle was clear)
      • Corrective Action(s): 1) Service or adjust the walk-in cooler and ensure it can maintain 4C or less on a consistent basis.
      • 2) Service glasswasher or replace chlorine concentrate to ensure a final rinse of 50ppm is achieved in the final rinse. Chlorine concentrate should be yellow.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Degreaser was stored in a spray bottle labelled sanitizer and sanitizer was stored in a bottle labelled glass cleaner.
      • Corrective Action(s): All chemicals must be stored in properly labelled containers to prevent accidental mixing and or misuse of chemicals.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle had not detectable sanitizer.
      • Corrective Action(s): Quats sanitizer must be maintained at 200ppm to allow for proper sanitizing of food contact surfaces. Sanitizer spray bottle was refilled with 200ppm Quats sanitizer at the time of inspection. Ensure sanitizer is reaches the dispenser prior to filling sanitizer bottles.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Skewers of meat were hung from the kitchen ventilation system.
      • 2) Scoops were stored inside food containers.
      • Corrective Action(s): 1) Foods must be stored in a manner which protects it from contamination. Do not store foods from ventilation systems. Skewers were relocated to the proper storage location at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were relocated at the time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep cooler door seals were found to have food debris and food debris was found under the shelving units in the walk-in cooler.
      • Corrective Action(s): Ensure door seals are cleaned on a regular basis and are maintained in a clean and sanitary condition.
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed coughing into his hands and did not wash his hands prior to resuming working.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices at all times. Staff are never to cough into the hands - they must cough into their shoulder or arm. Staff must adhere to good hand hygiene practices at all times. Staff washed his hands at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bag of onions in the outside shed was found stored on the floor.
      • Corrective Action(s): Ensure all food are stored off the floor and protected from potential contamination.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bottle of degreaser was labelled sanitizer.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Container was emptied at the time of inspection.
      • Violation Score: 3
  22. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer.
      • 2) Manual potato press had dried potato debris from previous use.
      • Corrective Action(s): 1) Chemical dishwasher must have at least 50ppm chlorine sanitizer on the dish surface to properly sanitizer equipment and utensils. DIshwasher was primed and tested at 100ppm. Facility in the process of rewashing and sanitizing equipment and utensils. Dishwasher chemical concentration must be tested at the start of each day to verify proper sanitizer concentration.
      • 2) Manual potato press must be thoroughly cleaned and sanitized after each use. If a brush is used to clean the debris, ensure the brush bristles are sufficiently long to remove all food debris. Potato press was cleaned and sanitized at the time of inspection.
      • Violation Score: 15
  23. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Two pails of flour were found to have flour beetles.
      • Corrective Action(s): Ensure food stock is rotated to prevent the growth of beetles. Flour was discarded at the time of inspection.
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large insert of goat curry (approximately 20 to 30cm deep) was at 16C. Curry was made the previous night.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Item was discarded at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer. Feed line was filled with air.
      • 2) Potato press was found to have food debris on the attachment.
      • Corrective Action(s): 1) Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing. Dishwasher must be tested daily to verify chlorine concentration. Dishwasher was primed, drained, and tested at 50ppm chlorine on the dish surfaces. Dishware and utensils were washed and sanitized at the time of inspection.
      • 2) All equipment must be properly disassembled for cleaning and sanitizing after each use. Equipment may require presoaking prior to washing to remove food debris.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops were stored with the handles covered in the dry ingredients.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer pails are still marked "Bleach" even though the facility has changed to a Quats sanitizing solution.
      • Corrective Action(s): Ensure chemical containers are properly labelled to prevent accidental mixing of chemicals.
      • Violation Score: 3
  24. Routine Inspection

    0 infractions

  25. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large pails of sauce made the previous night were at 10C. Cooling wand was being used to cool a sauce which was probed at 95C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Do not use the cooling wand to cool hot foods until it has reached approximately 60C. Two pails of sauce were discarded at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato press was still found to have old food debris.
      • Corrective Action(s): Ensure equipment is properly disassembled for cleaning and sanitizing after each use.
      • Violation Score: 5
  26. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Onion curry made this morning was at 7C and 9C in the walk-in cooler.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Containers or curry were relocated to a freezer unit at -22C for rapid cooling.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizer pails were tested at approximately 100ppm.
      • 2) Potato press was found to have dried potato residue on it.
      • 3) Blender container is not being washed and sanitized after each use.
      • Corrective Action(s): 1) Quats sanitizing solution must be maintained at 200ppm to properly sanitize food contact surfaces. Operator will switch to 100ppm bleach sanitizing solution until Quats sanitizer dispenser is adjusted.
      • 2) All equipment must be cleaned and sanitized after each use. Potato press was cleaned and sanitized at the time of inspection.
      • 3) Blender container must either be 1) cleaned and sanitized after each use or 2) stored at or below 4C between uses. If blender is used to blend foods which may contain allergens, container must be washed and sanitized between uses. Blender container was washed and sanitized at the time of inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats sanitizer dispenser was dispensing 100ppm to 200ppm.
      • Corrective Action(s): Adjust automatic dispenser and ensure it can dispense 200ppm Quats sanitizing solution to properly sanitizer food contact surfaces.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Three containers of "Comet Cleaner" were stored above food.
      • Corrective Action(s): Ensure chemicals are stored in a designated location, away from food to prevent potential contamination of foods. Containers of "Comet Cleaner" were relocated at the time of inspection.
      • Violation Score: 3
  27. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Two cans of opened tomato sauce were stored in the walk-in cooler.
      • 2) Water and spice beverage was stored in a plastic milk carton.
      • Corrective Action(s): 1) Once canned food items have been opened, contents must be transferred to a food grade container to prevent potential contamination of foods. Sauces were transferred into a food grade container at the time of inspection.
      • 2) Do not reuse milk cartons or other single use containers to store foods. Single use containers were intended for one time use and cannot be properly cleaned and sanitized. Beverage was transferred to a proper food grade container at the time of inspection.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Degreaser was stored in an unlabelled container.
      • Corrective Action(s): Ensure all chemicals are stored in properly labelled containers to prevent accidental mixing or misuse of chemicals. Container was labelled at the time of inspection. Ensure containers are relabelled as needed.
      • Violation Score: 3
  28. Follow-Up Inspection

    0 infractions

  29. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sauces and curry items made the previous night were probed between 9C to 14C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled rapidly from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. The following items were discarded or bleached at the time of inspection: four (4) large bus pans of food, five (5) pails of approximately 16L each of food, and eight (8) pails of approximately 4L each of food.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler has been serviced by technician unable to repair. Technician adjust cooler to a higher temperature and ambient air was at 8C. Prep cooler was also adjusted but technician was unable to repair. Cooler unit was at 6C (prep cooler is currently used to store lower potentially hazardous foods).
      • Corrective Action(s): Service cooler units and ensure they are able to maintain 4C or less on a consistent basis. Do not use cooler units for the storage of higher potentially hazardous foods until cooler unit is functioning properly. Technician arrived on-site at the time of inspection.
      • Correction date: Today
      • Violation Score: 15
  30. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A pail of cooked chicken was stored in a 20L with the lid closed. Chicken was probed at 52C to 57C
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Chicken was placed in single layers in a bus pan and placed over ice at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail by the cook line had no detectable chlorine concentration.
      • Corrective Action(s): Bleach at 100ppm to 200ppm is required to properly sanitize food contact surfaces. Solution must be changed throughout the day, especially after heavy usage. Bleach at 100ppm was prepared at the time of inspection.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back storage room door was opened for ventillation.
      • Corrective Action(s): Doors must be kept closed to prevent potential pest entry. If door needs to be opened to improve circulation, a screen door must be installed. Door was closed at the time of inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Walk-in cooler was at 8C.
      • 2) Prep cooler by the back was at 6C.
      • 3) Door seal for upright freezer in the back storage room is broken. Ice formation was found throughout the freezer door.
      • Corrective Action(s): 1) Service cooler unit and ensure it can maintain 4C or less at all times. Cooler unit setting was decreased to 30F at the time of inspection and cooler was at 4C.
      • Correction date: June 18, 2019
      • 2) Service or adjust cooler and ensure it can maintain 4C or less at all times.
      • Correction date: June 18, 2019
      • 3) Replace or repair door seal and make a tight fitting seal in order to prevent loss of cold freezer air.
      • Correction date: 1 month
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabelled spray bottle with blue solution was found under the dishwasher.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Containers need to be relabelled when the labels fall off.
      • Violation Score: 3
  31. Follow-Up Inspection

    0 infractions

  32. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment is still being washed in the back 2-compartment sink. Condenser water drains into one compartment and there is no sanitizing step set up in the sink area.
      • Corrective Action(s): All equipment must be properly cleaned and sanitized after each use. Discontinue the use of the 2-compartment sink in the back area (other than manual warewashing of large pots). All cleaning and sanitizing must be carried out in the chemical dishwasher. Items in the 2-compartment sink were taken to the dishwasher for cleaning and sanitizing at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door cooler in the back has not been serviced or adjusted - foods are still probed at 6C.
      • Corrective Action(s): Cooler must be serviced or adjusted and be able to maintain foods at 4C or less at all times.
      • Correction date: Feb 12, 2019
      • Violation Score: 3
  33. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had a final rinse of less than 50ppm chlorine sanitizer on the dish surface. Chlorine bottle was almost empty.
      • 2) Staff member observed washing equipment in the back 2-compartment sink area. Staff member used water in a pail, which condenser water was draining into and staff member did not sanitize equipment.
      • 3) Vegetable grate was found to have dried food debris.
      • Corrective Action(s): 1) Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing of equipment and utensils. Staff must verify the bleach concentration of the dishwasher at the day of the day. Chlorine pail was changed and dishwasher was tested at 50ppm. Utensils and equipment were rewashed and sanitized at the time of inspection.
      • 2) Proper cleaning and sanitizing of equipment requires a sanitizing step at the end. Also, staff are not to use dirty water for washing. Equipment was properly washed and sanitized at the time of inspection.
      • 3) Ensure all equipment is properly washed and sanitized. Items with built up debris may require presoaking prior to washing. Grate was soaked at the time of inspection to loosen debris.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): 1) Employee observed handling/changing chlorine sanitizer container and returned to work without proper handwashing.
      • 2) Staff observed using common towel for wiping hands and also wiping hands on apron.
      • Corrective Action(s): 1) Ensure staff adhere to proper hand hygiene and wash hands when they become dirty to prevent potential cross contamination.
      • 2) Staff must dry hands using single use paper towels. Do not use a common towel or apron to dry hands - may result in cross contamination.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened can of tomato sauce was found stored in the walk-in cooler.
      • Corrective Action(s): Discontinue the practice of storing foods in opened metal cans. Once canned foods are opened, contents must be transferred into a food grade container and properly covered.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent (rat) droppings were observed in the back storage area, but the far wall.
      • Corrective Action(s): Remove droppings from facility and monitor for pest activity. If pest activity is observed, facility may require professional pest control services. Ensure all foods in the dry storage area are stored off the floor and inside pest proof containers with tight fitting lids.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Rodent droppings were observed in the back dry storage area
      • 2) General cleaning required along the shelving units in the walk-in cooler - build up of old food debris
      • Corrective Action(s): 1) Remove rodent droppings from back storage area (using gloves and single use paper towel). Disinfect any areas affected by rodent droppings using a 1:10 bleach solution. Droppings were being removed at the time of inspection.
      • 2) Ensure shelving units are cleaned on a regular basis and equipment is maintained in a clean and sanitary condition.
      • Correction date: Today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Back prep cooler was at 5C to 6C both top and bottom.
      • 2) Light sleeves are missing over light fixtures throughout the kitchen
      • Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less at all times.
      • Correction date: Jan 28, 2019
      • 2) Replace light sleeves on light fixtures to prevent potential broken glass contamination of foods.
      • Correction date: Feb 8, 2019
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Two bottle of sanitizer were not labelled and sanitizer spray bottle in the front area was a mixture of sanitizer and a lemon scented chemical.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Sanitizer spray bottles were properly labelled at the time of inspection. Do not mix chemicals together - this is a very dangerous practice, as chemicals may react to produce toxic substances. Also, lemon scented chemical may not be a food grade substance. Spray was emptied and thoroughly rinsed at the time of inspection.
      • Violation Score: 9
  34. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer pail in the front area was at 50ppm.
      • 2) Food cutter/press was found to have dried food debris from the previous night.
      • Corrective Action(s): 1) Bleach sanitizer at 100ppm to 200ppm is required for proper sanitizing of food contact surfaces. Bleach was added to the sanitizer pail at the time of inspection and was tested at 200ppm
      • 2) Ensure all equipment is properly disassembled for cleaning and sanitizing after each use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food was stored in an opened metal can
      • 2) Scoops were stored inside ingredient containers in the back storage area.
      • Corrective Action(s): 1) Once canned foods are opened, contents must be transferred into food grade containers with proper covers.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer pails and spray bottles were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fall off, containers must be relabelled.
      • Violation Score: 3
  35. Follow-Up Inspection

    0 infractions

  36. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 4 containers of sauce (20L each) made the previous night ranged from 9C to 11C. Staff stated they were having a party and needed to make additional sauce.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. If facility does not have adequate capacity to cool large amounts of hot potentially hazardous foods in a safe manner, operator must either obtain additional cooling wands or facility cannot make such large amounts of foods. Items were discarded at the time of inspection.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed handling cell phone followed by handling a buck of raw meat to the trash bin. Staff member rinsed hands was water and handled dishware.
      • Corrective Action(s): Staff are adhere to proper hand hygiene practices. Hands must be properly washed with liquid hand soap and warm water, followed by using a single service method of hand drying. Staff are not to use cell phones while work or must properly wash their hands after handling cell phones.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food was double stacked directly on top of one another without adequate covering/separation.
      • 2) Food was stored in opened metal cans.
      • Corrective Action(s): 1) If foods are double stacked, items must be physically separated (plastic wrap or lids) to prevent potential contamination of foods. Item was covered in plastic wrap at the time of inspection.
      • 2) Once canned items are opened, contents must be transferred to a food grade container. Tomato sauce was transferred to food grade containers at the time of inspection.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Dishwasher pipe is leaking water.
      • 2) Front prep cooler door seals are broken and need to be replaced.
      • Corrective Action(s): 1) Service dishwasher pipe to prevent leak and pooling of water in the kitchen.
      • Correction date: 1 week
      • 2) Ensure door seals are in good condition to prevent loss of cold refrigeration air and to prevent accumulation of debris in the door seals.
      • Correction date: 1 month
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): None of the chemicals in the facility were labelled at the time of inspection. Sanitizers and cleaners were in unlabelled bottles.
      • Corrective Action(s): All chemicals must be properly labelled to prevent accidental mixing or misuse of chemicals. Containers were labelled at the time of inspection. Once labels begin to fall off, containers must be relabelled.
      • Violation Score: 3
  37. Follow-Up Inspection

    0 infractions

  38. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding of sauces was between 50C to 55C (3 inserts). Water level in the hot hold unit was barely touching the bottom on the inserts.
      • Corrective Action(s): Hot potentially hazardous foods must be hot held at greater than 60C to prevent the growth of pathogens and or the formation of toxins. Water level must be sufficient to immerse inserts in order to hot hold properly. Sauces were reheated to greater than 74C and water was added to the hot holding unit at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine disinfectant on the dish surface. Staff did not test the chlorine residual this morning and sanitizer line was filled with air bubbles.
      • Corrective Action(s): A minimum of 50ppm chlorine on the dish surface is required for proper sanitizing. Dishwasher must be tested at least once daily to verify proper chlorine concentration. Dishwasher was primed and tested at 50ppm. All equipment and utensils were being washed and sanitized at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw chicken was stored directly above cooked chicken.
      • 2) Two rice containers were stacked directly on top of one another.
      • 3) Tomato sauce was stored in an opened can in the walk-in cooler.
      • 4) An ice cream scoop was stored between a prep cooler and the wall.
      • Corrective Action(s): 1) Raw foods must be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Raw chicken was relocated at the time of inspection.
      • 2) Foods cannot be double stacked directly on top of one another without a physical barrier separating the items. This is to prevent potential contamination of foods. Items were re-organized at the time of inspection.
      • 3) Once canned foods are opened, items must be transferred to food grade containers with proper covers. Tomato sauce was transferred to a food grade container at the time of inspection.
      • 4) All utensils must be stored in a sanitary manner at all times. Discontinue this storage practice immediately.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler was 4C (bottom) and 6C-7C (top). Prep cooler insert door handle was also broken.
      • Corrective Action(s): Service cooler unit and ensure it can maintain 4C or less at all time (top and bottom). Repair door handle and ensure all equipment is maintained in good condition.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): 17 used ziplock bags were found in the back chest freezer and 16 used ziplock bags were found stored in the front chest freezer. Staff states he used 33 bags yesterday and did not throw then away - he stated they were stored in the freezer for disposal.
      • Corrective Action(s): Single use items are only intended for one-time use. Single use items cannot be properly cleaned and sanitized. Plastic bags were discarded at the time of inspection. Repeat incidences of reusing single use items may result in the issuance of violation tickets.
      • Violation Score: 15
  39. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato press in the back room was found to have dried food debris.
      • Corrective Action(s): Potato press must be properly disassembled for cleaning and sanitizing after each use. Ensure top component of potato press is cleaned in between the spaces and is maintained sanitary condition. Potato press was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw meat was stored above vegetables.
      • 2) Rice scooping bowls were stored directly on the rice and dry ingredient scoop was stored with handle in the ingredients.
      • 3) A bag of dry ingredients was stored on the floor.
      • Corrective Action(s): 1) Raw meats must be stored below and separately from potential ready-to-eat foods to prevent contamination of foods. Raw meat was relocated at the time of inspection.
      • 2) Do not store scooping bowls and scoop handles in foods. Base/handles of the bowls may potentially contaminate foods. Bowls/scoop was removed at the time of inspection.
      • 3) All foods must be stored off the floor (6 inches) to prevent potential contamination of foods and to facilitate proper cleaning.
      • Violation Score: 9